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Earthy, Sour, Sweet: Matcha Raspberry Almond Microwave Mug Cake

Sometimes you just feel adventurous. You just want to try something new. Vanilla, chocolate, or other safe flavors won’t do. You just want something with a perfect balance of flavors: a little earthy, a little sour, a little sweet. Well I have just the thing for you, a Matcha Raspberry Almond Microwave Mug Cake. I must say this one is exceptionally large, so I would recommend being either very hungry or sharing it with someone who’s worthy (after all, sharing is caring!).

To start, make your batter. All you have to do is melt a pat of butter, and whisk in all of the other ingredients (except the raspberries, of course). These ingredients include a egg, sugar, vanilla, milk (any kind you have on hand), flour (I always use whole-wheat pastry flour because it tastes like all-purpose, but has the fiber of a whole-wheat flour), almond flour (which is just ground almonds), matcha powder (which is green tea), and baking powder (a leavener).

Once thoroughly whisked, gently fold in the raspberries to ensure hey don’t get sashed and smashed.

Now all you have to do is pop it in a microwave (check at 1 minute and keep microwaving until the cake slightly pulls from the sides of the mug and looks springy and perfectly cooked).

And ta-da! Top with whipped cream, sprinkle with fresh raspberries and toasted slivered almonds, or do whatever! After all, it is your cake and all mug cakes are always completely customizable! Yum!